Creamy Chicken and Gnocchi Skillet

Creamy Chicken and Gnocchi delivers a restaurant‑quality comfort dish in under thirty minutes. Juicy chicken breasts mingle with pillowy gnocchi, all bathed in a rich parmesan‑cream sauce brightened by garlic and parsley. The one‑pan method keeps cleanup minimal while maximizing flavor, making it perfect for busy weeknights.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1‑inch cubes
• 12 oz potato gnocchi (store‑bought)
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 6 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Step-by-Step Instructions

1. Season chicken cubes with salt and pepper, then melt 1 tbsp butter in a large skillet over medium‑high heat.
2. Add chicken and sauté 5‑6 minutes, turning until golden and cooked through; remove to a plate.
3. Reduce heat to medium, add remaining butter and minced garlic, cooking 30 seconds until fragrant.
4. Stir in cream, bring to a gentle simmer, and cook 2‑3 minutes until slightly thickened.
5. Add Parmesan, stirring until fully melted and the sauce coats the back of a spoon.
6. Toss gnocchi into the sauce, cooking 4‑5 minutes, stirring occasionally, until gnocchi float and are tender.
7. Return chicken to the skillet, coat with sauce, and heat 2 minutes until everything is hot.
8. Finish with chopped parsley, adjust salt and pepper if needed, and serve immediately.

Tips for Success

• Pat chicken dry before seasoning to achieve a better sear.
• Do not overcook gnocchi; they are done when they float to the surface.
• Use low‑heat when adding Parmesan to prevent grainy texture.
• If sauce thickens too much, thin with a splash of chicken broth or milk.
• Freshly grated Parmesan yields a smoother sauce than pre‑grated.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream to restore silkiness. Freeze is not recommended as the gnocchi may become mushy.

Notes

Keep the sauce at a gentle simmer to avoid curdling. Finish with fresh parsley for brightness.

FAQs